Cronut copycats
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Like the 2014 Chevrolet Volt, the hybrid cronut is truly better than the sum of its parts

By Kate Silver

Sitting before me is a modern legend. A little bit croissant, a little bit doughnut. But this sweet creation topped with pink frosting may as well be named “perfection.”

I’m dining at Lockwood Restaurant in Chicago’s Palmer House Hilton Hotel, and my party has called 48 hours ahead of time to place a special order for this pastry, which is so exclusive it doesn’t appear on the menu. It’s an insidery, word-of-mouth kind of extravagance. I raise the still-warm creation to my lips, breathing in the yeasty, fair-like aroma. After one bite of the decadent layers, I’m pretty sure I won’t return to a pedigreed doughnut or croissant again.

Why bother? The hybrid, in this case, is truly better than the sum of its parts.

This, of course, will come as no surprise to drivers of the 2014 Chevrolet Volt, another extraordinary invention that represents the best of both worlds. Electric when you want it, gas when you need it*, the Volt is the quintessential vehicle for hybrid exploration—be it personal or pastry. To guide you on your journey, here’s a list of “doissant” destinations where you can further indulge your fascination with this airy American amalgam.

Dominique Ansel Bakery, New York, New York

Here, and only here, can the confection be referred to by its given name: Cronut™. It was at Dominique Ansel Bakery, in May 2013, that the franken-pastry star was born. In just a few months, it’s become a household name, and bakeries across the country are capitalizing on variations of the sweet treat. But there’s only one original. (Note: You might want to bring a friend, because the bakery limits walk-in patrons to two per person.)

Donut Bar, San Diego, California

The “Cro-Bar” is the name bestowed upon the croissant-doughnut collision at San Diego’s Donut Bar. Generally only available on Fridays and Saturdays, the treats—which look like works of art—sell out quickly, and the Donut Bar encourages patrons to put their orders in ahead of time on Facebook.

Chocolate Crust, Washington, D.C.

Then you have the Doissant. It’s a different name, but the hybrid concept is the same. Chocolate Crust takes its chocolate croissant dough, fries it and then fills it (flavors change regularly). The bakery limits patrons to six per person (for walk-ins, pre-orders can score more) and they usually sell out daily before the clock strikes noon.

Sweet Dozen, Sacramento, California

Another version of the Doissant is available in California’s capital. Sweet Dozen serves up limited amounts of this flaky fried treat daily. It comes in sugar, glaze, crumb and chocolate, with fillings such as custard, raspberry and lemon. To ensure you get your fill, order ahead of time on the bakery’s website.

The trademarks mentioned in this story are held by their respective owners.

Kate Silver blogs at Kate Silver’s Very Important Blog and, and writes regularly for Spirit Magazine, the Chicago Tribune and Midwest Living.

Photo by Thomas Schauer

*EPA-estimated 38-mile range based on 98 MPGe, plus 342-mile range based on 35 MPG city/40 highway. Actual range varies with conditions.


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